"Spatchcocking” a chicken means flattening it after removing the backbone. This decreases cooking time and, along with the superflavourful basting sauce, keeps the meat moist and juicy.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2011
MethodBarbecue Sauce: In saucepan, heat 1 tbsp of the butter over medium heat; fry onion, stirring often, until golden brown, about 8 minutes.
Add vinegar and garlic; cook until no liquid remains.
Stir in ketchup, honey, sugar, mustard, paprika and cayenne pepper; bring to boil. Reduce heat and simmer, stirring occasionally, until as thick as ketchup, about
25 minutes. Remove from heat. Stir in remaining butter. (Make-ahead: Refrigerate in airtight container for up to 1 month; warm gently before using.)
Using kitchen shears, cut chicken down each side of backbone; remove backbone. Turn chicken breast side up; press firmly on breastbone to flatten.
Brush chicken with butter; sprinkle with salt and pepper. Place, bone side down, on greased grill over medium heat; close lid and grill, turning once, for 35 minutes. Grill, brushing with 1/2 cup of the sauce, until juices run clear when thickest part of thigh is pierced, 10 to 15 minutes.
Nutritional facts Per each of 6 servings: about
- Sodium 417 mg
- Protein 22 g
- Calories 297.0
- Total fat 18 g
- Potassium 340 mg
- Cholesterol 93 mg
- Saturated fat 7 g
- Total carbohydrate 12 g
- Iron 7.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 10.0
- Vitamin C 3.0